Tomato Catsup No 2 Recipe

2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 of

allspice, 4 pods red pepper or a little cayenne, 2 tablespoons mustard.

Mix and rub these thoroughly together, and stew them slowly in 1 pint of

vinegar three hours. Then strain the liquor through a sieve and simmer

it down to one quart of catsup. Bottle and cork tight.

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